Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition. In her long-standing capacity as a Newsday columnist, Contributing Editor for Cooking Light, author of the blog A Sweet and Savory Life, restaurant critic, recent columnist for several leading magazines (Better Homes & Gardens, Prevention); regular contributor to many magazines, (including Self, More, Coastal Living, and Relish) and frequent guest on television and radio, Perry is an accessible and authoritative guide for anyone who cooks, eats and travels.

In addition to Dinner Tonight, the cookbook based on her daily Newsday column, Ms. Perry has contributed recipes and text to nearly 20 other food and nutrition books. Her articles have been syndicated internationally in magazines and books, and her recipes have appeared on the Television Food Network and numerous television news segments.

Perry teaches cooking and food writing at the Institute of Culinary Education in New York City, food writing at, and is a guest lecturer at the culinary management graduate school at New York University. Her extensive involvement with the food industry ranges from writing and reporting about cooking and nutrition, chefs, restaurants, growers, producers and manufacturers; restaurant reviewing; menu consulting; consumer trend analysis; and volunteering to bring food and cooking/nutrition know-how to those in need. She is the recipient of numerous awards, including the Libby Hillman Award for Culinary Excellence and the Food Writers’ Symposium scholarship and the Association of Food Journalists Award for Best Food Essay for an ode to her mother and strawberry-frosted cupcakes.

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2 lemons, divided

2 whole cleaned branzino

(Mediterranean sea bass), each 11/2-2 pounds

1/2 teaspoon salt

1/4 teaspoon black pepper

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6 sprigs parsley

6 sprigs fresh thyme

1 tablespoon extra-virgin olive oil, divided

1. Light grill for indirect cooking.

2. Cut 1 1/2 lemons across into 8 thin rounds. Squeeze the juice of the remaining 1/2 lemon into a bowl.

3. Brush lemon juice in cavities of the fish; season the cavities with salt and pepper and fill with parsley and thyme.

4. Coat entire outside of both fish with 2 teaspoons of the oil. Brush remaining oil on both sides of lemon slices.

5. Wipe the grill lightly with oil; place the lemons in two rows over indirect heat across the grill grate and place the fish on the lemon. (The lemon acts as a rack for the fish and prevents them from sticking to the grill).

6. Grill 15 minutes; turn the fish over on the lemon slices and grill until the fish flake easily with a fork, another 15 to 17 minutes. Makes 4 servings.

Nutritional analysis for each serving: 223 calories, 7 g fat, 1 g saturated fat, 37 g protein, no carbohydrates or fiber, 426 mg sodium

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1 tablespoon olive oil

4 (6-ounce) tuna steaks

1/2 teaspoon smoked paprika

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1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon ginger powder

1/2 teaspoon salt

1/8-1/4 teaspoon cayenne

1. Heat the grill for direct-heat grilling.

2. Rub oil over the entire surface of the tuna steaks. Combine paprika, coriander, cumin, ginger, salt and cayenne in a small bowl; sprinkle evenly over the fish and pat lightly to help the spices adhere.

3. Lightly oil the grill rack; place tuna on the grill and cook until they are well marked on the undersides, about 4 minutes; turn and cook to desired degree of doneness, another 2 to 4 minutes. Makes 4 servings.

Nutritional analysis for each serving: 218 calories, 4 g fat, 1 g saturated fat, 42 g protein, no carbohydrates or fiber, 368 mg sodium



1/4 cup maple syrup

3 tablespoons orange juice

2 tablespoons rice vinegar

1/8-1/4 teaspoon cayenne


4 (6-ounce) salmon fillets

1/2 teaspoon salt

1. Combine maple syrup, orange juice, vinegar and cayenne in a small baking dish; add the salmon and spoon some of the liquid over the top of the fillets. Marinate 1 hour, turning once.

2. Heat grill for direct grilling; oil grill rack.

3. Remove salmon from marinade; pour marinade into small saucepan and boil until thick and syrupy, 4 to 5 minutes.

4. Season salmon with the salt. Place flesh-sides down on grill and cook 4 minutes; turn and brush the tops with the marinade. Grill, brushing once or twice, until cooked to desired degree of doneness, 3 to 5 minutes longer. Drizzle with remaining sauce before serving. Makes 4 servings.

Nutritional analysis for each serving: 343 calories, 12 g fat, 2g saturated fat, 39 g protein, 17 g carbohydrates, no fiber, 498 mg sodium